Description

These Broccoli Cheddar Potato Stacks are crispy on the outside, soft on the inside, and layered with cheesy goodness. Thin slices of Yukon gold potatoes are brushed with a garlicky herb oil, stacked with broccoli and sharp cheddar, then baked into irresistible mini stacks that make the perfect side dish or appetizer.

Ingredients

Scale

2 tbsp olive oil
2 cloves garlic, grated or minced
1 tbsp dried herbs (oregano, thyme, rosemary, basil)
1/2 tsp salt
1/2 tsp black pepper
1 cup sharp cheddar cheese, grated
1 cup broccoli, grated or finely diced
1 lb gold potatoes (like Yukon), peeled

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a muffin tin.
In a small bowl, whisk together the olive oil, garlic, dried herbs, salt, and pepper.
Thinly slice the peeled potatoes into even rounds using a sharp knife or mandoline.
Brush each potato slice with the garlic herb oil.
Layer potato slices into each muffin cup, sprinkling some broccoli and cheddar cheese between layers. Repeat until the cups are filled, finishing with cheese on top.
Bake for 25–30 minutes, or until the potatoes are tender and the tops are golden and crispy.
Let cool for a few minutes before carefully removing from the muffin tin. Serve warm.

Notes

Using a mandoline ensures evenly sliced potatoes that cook consistently.
Substitute broccoli with spinach, kale, or even cooked bacon bits for variation.
These reheat well in the oven or air fryer for a quick side dish.

Nutrition

Serving Size: 1 stack
Calories: 95
Sugar: 1g
Sodium: 140mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg

Keywords: broccoli cheddar potato stacks, potato muffin tin recipe, cheesy potato side dish, broccoli potato bake, vegetarian side dish